The influence of the storage conditions heat and humidity on conformation, state transitions and degradation behaviour of dried pectins

Author:

Einhorn-Stoll Ulrike,Kunzek Herbert

Publisher

Elsevier BV

Subject

General Chemical Engineering,General Chemistry,Food Science

Reference40 articles.

1. Differential scanning calorimetry of low-moisture apple products;Aguilera;Carbohydrate Polymers,1998

2. The effect of the degree of esterification on the thermal stability and chain conformation of pectins;Axelos;Food Hydrocolloids,1993

3. Bestimmungen des Polyuronidgehaltes und des Veresterungsgrades des Pectinanteiles in Handelspektinpräparaten, Apfelsäften und Apfelmaceraten;Baeuerle;Deutsche Lebensmittel-Rundschau,1977

4. A DSC study of thermal transitions of apple systems at several water contents;Barra;Journal of Thermal Analysis and Calorimetry,2000

5. The glass transition, its nature and significance in food processing;Blanshard,1995

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